Creme Anglaise

Creme Anglaise

This is definitely Timmy's favorite sauce for any dessert. I said I was making it to go with my pear galette and he got super happy. He describes it as a melted ice cream and he's completely right. Making the sauce is super easy, you just need to make sure that you don't overcook the final custard. The great thing is that this is the base for many things like ice creams

To a pot, add the milk, heavy whipping cream and half the sugar. Bring to a boil.

In a bowl, add the egg yolks and right before the liquids in the pot come to a boil add the rest of the sugar to the egg yolks and whisk until combined. You want to do this so that the sugar doesn't cook the egg yolks.

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